What Food Goes With Pinot Noir?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Pinot Noir is light-to-medium bodied with bright acidity, red fruit and low tannin, which makes it one of the most food-friendly reds. Classic matches: salmon, duck, mushroom dishes, roast chicken, turkey, pork tenderloin and Gruyère. It can be overpowered by heavy barbecue or very spicy food.
Quick decision
- Fish→ Salmon or tuna
- Poultry→ Duck, roast chicken or turkey
- Vegetarian→ Mushroom risotto or mushroom pasta
- Cheese→ Gruyère, Comté or brie
Why Pinot is so flexible
Low tannin means it won't clash with fish or lean meat; high acidity means it can handle fat and rich sauces. Its earthy side loves mushrooms.
When to choose something else
Big, smoky barbecue and very heavy beef dishes can overwhelm Pinot Noir. Very spicy food is better with an off-dry white.
Common questions
- Is Pinot Noir good with salmon?
- Yes. It's one of the few reds that works with fish, because of its low tannin and bright acidity.
- Should Pinot Noir be chilled?
- Slightly. Serving it a little cooler than room temperature keeps it fresh.
Choosing a glass? See the Pinot Noir wine glasses its makers document, in the free Wine Glass Finder.
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.